Category Archives: Offal

When my friend and hunting partner, TC, managed to draw a much coveted Coues deer rifle tag in a trophy unit of Arizona, I jumped at the opportunity to come along as an extra set of eyes and intuition. Though … Continue reading →

Blood sausage has been on our bucket list for some time, however, we were under the impression that it was very difficult to locate a commercial source of blood. The option of using deer blood has been tossed around the … Continue reading →

Here is a gallery of one hunter’s 2013 (mine…) deer season. I live and hunt in West Tennessee. I also hunted a couple of times in Northwest Mississippi. I hunted less total times and about half the hours of recent … Continue reading →

There is no better fuel for hunting than wild game. Lately, I’ve been relying on a combination of venison jerky and roasted pumpkin seeds. Go Carnivore Jerky Recipe. Likewise, there is few a finer thing than enjoying fresh meat from … Continue reading →

Whether you are DIY butchering or taking deer to a commercial processor, there are a few cuts of venison that are often underappreciated to the point of being entirely discarded. 1. Neck: It is rather disheartening to see pictures of … Continue reading →

Do you keep the tongues from the deer that you kill? They can make for some excellent eating, particularly if you braise them for Tacos de Lengua. I thought I would try something different with this set of six tongues … Continue reading →

Descended from a long-line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of … Continue reading →

Skinning squirrels is one of the more unappreciated skills of being a hunter. In all reality, squirrel is a difficult animal to skin and because of this, some hunters refuse to deal with the skinning process or just avoid squirrel … Continue reading →

While attending the Memphis in May World Championship Barbecue Cooking Competition, we were very generously gifted a pair of Berkshire Black heritage hog heads, which have been sitting in our freezers just begging to be made into headcheese. After doing … Continue reading →

Rabbit hunting along the banks of the mighty Mississippi River. If you are like me, after a day of busting through briars, brambles and thickets chasing rabbits, you are in dire need of instantly gratifying snack before anything else … Continue reading →